Tomato, Basil and Mozzarella Tart


  • 375g Ready Rolled Puff Pastry
  • 3 tbsp black olive tapenade sauce
  • 6 ripe tomatoes – thinly sliced
  • 125g Mozzarella – thinly sliced
  • Fresh basil leaves, torn
  • 10-15 olives
  • 1 egg, beaten
  • 1 tbsp olive oil


  • Preheat the oven to 200C.
  • Place the pastry sheet onto a greased baking sheet and cut a strip 3cm wide off each long side and stick onto the remaining pastry with a little of the beaten egg to form an edge.
  • Prick the base with a fork and spread the tapenade evenly. Place the sliced tomatoes and mozzarella over the pastry and sprinkle over the olives.
  • Bake for 20-25 minutes or until golden and crisp.
  • Add the torn basil leaves and drizzle with olive oil 5 minutes before end of cooking.

Tomato, Basil and Mozzarella Tart